½ packet of spirals or fusilli pasta
1½ tbsp Extra Virgin Olive Oil
2 cloves garlic, finely chopped
½ tsp chilli flakes
1 x 400g can crushed tomatoes
½ cup vodka
1 large handful of freshly grated Parmesan + extra for serving (optional)
Bring a large pot of salted water to the boil.
Heat oil in a large pan over a medium heat. Add the garlic and cook for 1-2 minutes or until it just turns golden. Add the chilli followed by the crushed tomatoes. Bring to the boil and then turn down to a simmer and cook for about 10 minutes until very thick and rich. Now add the vodka and cook for a further minute to allow the alcohol to evaporate.
Cook the pasta as per pack instructions. Reserve ½ cup of the starchy cooking liquid from the drained pasta.
Add the cream to the tomato sauce and simmer until thickened. Add the starchy liquid along with the butter and the drained pasta. Toss for a minute or until the sauce coats the pasta and the sauce becomes glossy. Remove from heat and add Parmesan and toss again before serving.